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Sweet Potato Dip

(2 reviews)
Sweet Potato Dip
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 2
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Sweet Potato Dip

This dip uses sweet potatoes, yogurt and caramelized onions for a taste combo you just have to try!

Ingredients

2
cups cooked sweet potato (2 potatoes)
1
cup very caramelized onions (5 large raw onions)
2
tablespoons butter
1
cup yogurt
2
tablespoons chopped chives
2
teaspoons smoked paprika
1
teaspoon salt (plus more for seasoning)
1
clove garlic

Directions

  • 1 Season the sweet potatoes and wrap in foil. Roast at 350ºF for about an hour until very tender. Remove from the oven and allow to cool.
  • 2 Dice the onion. Melt the butter in a frying pan. Season the onions and cook at a medium to medium low heat, stirring often, for almost a whole hour to brown very well.
  • 3 Peel the cooled potatoes and add them to a food processor with the yogurt. Process until smooth.
  • 4 Transfer the smooth mixture to a large bowl and stir in the onion, chives, paprika, and salt. Grate the garlic clove with a microplane grater and stir that in as well.
  • 5 Taste and add more salt if needed. Cover and let sit in the fridge overnight to fully develop the flavors.
See Step By Step

Step By Step  

Sweet potatoes combine with caramelized onions and spices in this amazing dip that makes for a perfect party pleaser.

As prepared by The Food in my Beard,

If you like onion dip, you've gotta try this version with sweet potatoes and yogurt. Wow.

I love a nice homemade onion dip but they tend to be on the fatty side, so I thought it would be interesting to try and make a healthier version. 

My first thought was to replace the sour cream/mayo combination with just sweet potato, but without a creamy element it was too far from the original to really satisfy the craving. It was also a little lumpy.

So I added a scoop of yogurt and it really gave the dip the flavor and body you look for in an onion dip!

 

Sweet Potato Dip

The most important part of this recipe is taking the time to properly caramelize the onions. Just let these cook low and slow for about an hour. When I do this, I tend to adjust the heat often, turning it up or down as needed to achieve the full brown throughout the onions.

 

Sweet Potato Dip

After about 20 minutes, they have lost some volume and have a nice hue, but there is still a long way to go.

 

Sweet Potato Dip

Finally, after 45 minutes to an hour, they have that deep, deep brown we're after.

 

Sweet Potato Dip

Potatoes out of the oven and peeled.

 

Sweet Potato Dip

I first tried to just mash them, but they really need to go into the food processor to get the smooth texture.

 

Sweet Potato Dip

After you process the base, stir in the onion, chive and paprika because you want these to stay chunky.

 

Sweet Potato Dip

Ideally, you want to let this sit overnight to fully develop flavors, but a few hours in the fridge just to cool off a bit will do the job in a pinch.

This dip has beautiful complex flavors in a creamy sweet package!

  

Dan Whalen gave half of this dip as a gift but wishes he had it back. He has been blogging for over 5 years at The Food in My Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!

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Nutrition Information 
No nutrition information available for this recipe
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